ผลของวิธีการที่แตกต่างต่อการชะลอการเกิดสีน้ำตาลของแก่นตะวันสดตัดแต่งพร้อมบริโภค

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นรินทร์ เจริญพันธ์
รัชนี พุทธา

Abstract

Tuber of Jerusalem artichokes are an excellent source of nutrition and herbal properties. The purpose of this research was to investigate the effects of different methods on delayed browning of ready-to-eat fresh pre-cut Jerusalem artichokes. Various methods were used, including blanching in boiling water, immersing in honey solution, immersing in a salt solution, immersing in citric acid solution, and immersing in sodium metabisulfite solution were compared with the control. In this study, weight loss, color changing, hardness and sensory evaluation of fresh-cut Jerusalem artichokes were investigated by using a completely randomized design. The results showed that the suitable method was immersing in sodium metabisulfite solution (0.1 g per kg of water). Apparently, it had the lowest browning value and lowest weight loss. Moreover, the hardness was close to the fresh Jerusalem artichoke. In terms of sensory acceptability, it had the highest mean scores on appearance, texture, flavor, and overall liking at moderate level. Therefore, fresh Jerusalem artichokes those are transformed to ready-to-eat fresh pre-cut items, will help to promote more widespread consumption. Furthermore, it also responds to the lifestyle of modern health conscious consumers as well.

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Section
วิทยาศาสตร์ชีวภาพ
Author Biographies

นรินทร์ เจริญพันธ์

คณะเทคโนโลยีการเกษตร มหาวิทยาลัยบูรพา วิทยาเขตสระแก้ว ถนนสุวรรณศร อำเภอวัฒนานคร จังหวัดสระแก้ว 27160

รัชนี พุทธา

คณะเทคโนโลยีการเกษตร มหาวิทยาลัยบูรพา วิทยาเขตสระแก้ว ถนนสุวรรณศร อำเภอวัฒนานคร จังหวัดสระแก้ว 27160

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